Burgoo Recipe
Burgoo is a hearty Kentucky stew built to feed a crowd, known for slow-cooked meats, vegetables, and a rich, smoky broth.
It is comfort in a bowl and a staple at parties, church picnics, and Derby gatherings.
What’s The Difference Between Burgoo And Brunswick Stew?
Both are Southern stews with roots in community events, but they are not the same.
- Base and body: Burgoo is thicker by reduction. It simmers for hours until the spoon stands up on its own. Brunswick stew is often a bit looser and sometimes sweet from tomatoes and corn.
- Meats: Burgoo welcomes a mix of proteins such as beef, pork, chicken, and sometimes mutton. Brunswick stew traditionally leans on chicken and pork, with older versions calling for small game.
- Vegetables: Burgoo commonly includes lima beans, corn, potatoes, carrots, and tomatoes. Brunswick stew usually features corn and lima beans with a more pronounced tomato presence.
- Seasoning profile: Burgoo often carries gentle smoke from the meat or from a smoked stock. Brunswick stew tends to be brighter and more tomato-forward.
What’s The Best Cut Of Meat For Burgoo?
Burgoo shines when you pick cuts that love a long simmer.
- Beef chuck roast: Marbled enough to break down into tender bites.
- Pork shoulder (butt): Collagen rich and ideal for shredding.
- Bone-in chicken thighs or drumsticks: Add body to the broth and stay juicy.
- Optional mutton or lamb shoulder: Traditional in parts of Kentucky for deeper depth.
Tips that make a difference:
- Brown the meat in batches to build fond before you deglaze.
- Use a mix of bones or bone-in pieces to enrich the stock.
- Add sturdy vegetables early and tender ones later so everything finishes at the same time.
Why Is Burgoo Called Burgoo?
There is no single agreed source. Most food historians point to stew traditions carried by sailors and camp cooks, where large kettles held mixed meats and vegetables for hours. The word likely traveled through dialects and stuck in Kentucky, where civic cookouts and fundraisers turned burgoo into a regional signature. Over time, every town and family wrote its own version while keeping the same core idea: a big pot, many hands, and a slow simmer.
Storage Instructions
Keep your work tasty and safe with a simple plan.
- Cool and store: Let burgoo cool to room temperature within 2 hours. Transfer to airtight containers and refrigerate for 3 to 4 days.
- Reheat: Warm gently on the stovetop until steaming throughout, stirring often. Add a splash of stock or water if it has thickened too much in the fridge.
- Freeze: Portion into freezer-safe containers, leaving headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.
- Make-ahead tip: Burgoo tastes even better the next day. The rest allows the broth to deepen and the meats to settle into the stew.
If you are cooking for a crowd, keep the pot at a gentle simmer and ladle from the side while adding hot stock as needed. Burgoo rewards patience, and the result is a bowl that feels like community.
Burgoo Recipe
Classic Kentucky burgoo made with beef, pork, and vegetables simmered in a rich broth. A hearty Southern stew perfect with cornbread and hot sauce.
Ingredients
- 3 tablespoons vegetable oil
- 1/4 lb pork shoulder
- 1 lb beef stew meat
- 1 beef sausage
- 1 green pepper chopped
- 1 large onion chopped
- 2 carrots chopped
- 2 celery ribs chopped
- 5 cloves garlic chopped
- 1 quart chicken stock or broth
- 1 quart beef stock or broth
- 1 28-ounce can crushed tomatoes
- 2 large potatoes
- 2 ears corn
- 1 14-ounce can lima beans
- Salt and pepper to taste
- 4 to 8 tablespoons Worcestershire sauce
- Tabasco or other hot sauce for serving
Recipe Instructions
- Heat the vegetable oil in a large soup pot over medium-high heat. Salt the pork, beef, and sausage generously on all sides. Once the oil is shimmering, brown the meats in batches so the pot isn’t overcrowded. Let each side develop a deep crust before turning. Remove and set aside when done.
Sauté the Vegetables:
- Add the onion, carrot, celery, and green pepper to the same pot. If it looks dry, add a little more oil. Sprinkle with salt and cook until everything is well browned. Toss in the garlic and cook for 30 seconds until fragrant.
Build the Base:
- Return all the browned meats to the pot. Pour in the chicken stock, beef stock, and crushed tomatoes. Stir everything together, bring it to a simmer, then cover and let it cook gently for 2 hours.
Shred and Return the Meat:
- Once the stew has simmered, pull out the meat pieces. Remove any bones or skin and shred into bite-size pieces. The meat stays juicier when cooked in larger chunks first. Return everything to the pot and bring it back to a strong simmer.
Add the Potatoes:
- Peel and chop the potatoes into chunks about the same size as the meat. Drop them into the pot and cook until tender, around 45 minutes. If you’re using new potatoes, no need to peel.
Season and Finish:
- Once the potatoes are soft, stir in Worcestershire sauce and taste. Add more if you want a deeper kick, along with salt and pepper as needed. Then add the corn (cut off the cob) and lima beans. Stir and cook another 10 minutes, or longer if you like your burgoo thicker.
Serving:
- Give it one last taste before serving. Adjust seasoning if needed and ladle it into bowls. Pair with cornbread or crusty bread, and always have hot sauce ready for anyone who wants a little heat.
Nutrition
Calories: 175kcalCarbohydrates: 9gProtein: 15gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 41mgSodium: 164mgPotassium: 437mgFiber: 1gSugar: 3gVitamin A: 2657IUVitamin C: 16mgCalcium: 32mgIron: 2mg
Tried this recipe?Mention @thembitesrecipes or tag #thembites
